Toasted Pine Nut Milk Chocolate Shortbread
Toasted pine nut milk chocolate shortbread are delectably buttery and perfect for dunking into a warm cup of tea or coffee!
Yield: 12 squares
  • 3 tbsp pine nuts
  • 2 cups all purpose flour
  • 1 tsp salt
  • ¼ cup chopped milk chocolate
  • ½ tsp ground cinnamon
  • 1¼ cups unsalted butter, cubed and cold
  • ½ cup sugar
  1. Heat oven to 350F. Spread the pine nuts on a rimmed baking sheet and bake for 10 minutes, or until lightly golden and fragrant. Let cool.
  2. Lower oven temp to 275F. Grease an 8x8-inch baking pan.
  3. In a small bowl, whisk together the flour, salt, pine nuts, milk chocolate, and cinnamon. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cold butter and sugar on medium speed until light and just barely fluffy, about 2 minutes.
  5. Add the flour mixture to the stand mixer and mix on low until just combined.
  6. Press the dough into the prepared baking pan in an even layer. Bake for 40-45 minutes or until lightly browned. Let cool completely and then cut into 2x2-inch squares.
Nutrition Information
Serving size: 1 cookie
Recipe by Joanne Eats Well With Others at